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Article

Slow digestion properties of rice different in resistant starch.

Journal of agricultural and food chemistry - 26 Aug 2009

Shu Xiaoli, Jia Limeng, Ye Hongxia, Li Chengdao, Wu Dianxing

Abstract excerpt

The hydrolysis of starch is a key factor for controlling the glycemic index (GI). Slow digestion properties of starch lead to slower glucose release and lower glycemic response. Food with high resistant starch (RS) possesses great value for controlling the GI. To elucidate the factors that play a role in slow digestibility, seven rice mutants different in RS contents were selected for comparative studies. The...

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PMID: 20349922
DOI: 10.1021/jf900988h

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